In a shallow dish or bowl combine the soup, egg and seasoning salt (be careful, as soup is already salted); mix together. Dip chicken in mixture and turn to coat completely. Set aside.

2.

In a resealable plastic bag mix together the flour, cornstarch, garlic powder, paprika, salt and pepper. One at a time, place chicken pieces in bag, seal and shake to coat. Add more flour and/or cornstarch as necessary, but add them in equal parts (there should be an equal amount of each in the mixture).

3.

Heat oil in a deep-fryer or large saucepan to 375 degrees F. Be sure to use enough oil to cover chicken pieces.

4.

Place coated chicken on a baking sheet or platter and allow to sit until it becomes moist/doughy (this ensures nice and crispy chicken)

5.

Fry chicken pieces in oil for about 10-12 minutes, or until cooked through and juices run clear. Drain on baking rack or paper towels and serve.